The Wonders Of Ginger Unveiling The Health Benefits And Culinary Magic
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The Wonders Of Ginger Unveiling The Health Benefits And Culinary Magic
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Author : Tresno Saras
language : en
Publisher: Tiram Media
Release Date : 2023-08-14
The Wonders Of Ginger Unveiling The Health Benefits And Culinary Magic written by Tresno Saras and has been published by Tiram Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-14 with Health & Fitness categories.
The Wonders of Ginger" takes you on a captivating journey into the realm of one of nature's most remarkable gifts. From its potent health benefits to its culinary versatility, ginger has earned its place as a cherished spice and remedy across cultures. This comprehensive book delves into the science, history, and practical applications of ginger, offering readers a holistic understanding of its many wonders.
Herbal Medicine
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Author : Iris F. F. Benzie
language : en
Publisher: CRC Press
Release Date : 2011-03-28
Herbal Medicine written by Iris F. F. Benzie and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-28 with Health & Fitness categories.
The global popularity of herbal supplements and the promise they hold in treating various disease states has caused an unprecedented interest in understanding the molecular basis of the biological activity of traditional remedies. Herbal Medicine: Biomolecular and Clinical Aspects focuses on presenting current scientific evidence of biomolecular ef
Fascinating Facts About Phytonutrients In Spices And Healthy Food
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Author : Louis S. Premkumar
language : en
Publisher: Xlibris Corporation
Release Date : 2014-03-25
Fascinating Facts About Phytonutrients In Spices And Healthy Food written by Louis S. Premkumar and has been published by Xlibris Corporation this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-25 with Health & Fitness categories.
For centuries, there have been claims that healthy food garnished with exotic spices and condiments provides vital nutrients that help ward off diseases, especially preventable diseases such as diabetes and heart disease (hypertension, coronary artery disease) and promote longevity. The purpose of writing this book is to update the public about the health benefits of ingredients (phytochemicals) in spices and healthy food using existing scientific evidence. The ultimate proof of health benefits will be deciphered by the isolation and identification of specific phytochemicals acting on specific receptors in the body exerting their biological effects. The important point being emphasized is that if the physiological effect of an ingredient is glaring, it is considered to elicit a significant response. However, when the effect of an ingredient is significant, yet the effect is not readily perceivable then the usefulness goes unnoticed and can be questioned as a myth. For example, coffee has several ingredients, but only caffeine acting on the adenosine receptors stimulates the central nervous system and promotes wakefulness. Similarly, the specific active ingredient in hot chili pepper, capsaicin, activates a member of a recently identified family of receptors called transient receptor potential (TRP) channels. TRP vanilloid 1 (TRPV1), which is involved in certain modalities of pain, promotes the release of hormones in the gastrointestinal (GI) tract. Although, the bioavailability of the active ingredients is low, it is important to realize that these ingredients can cause significant local effects in the GI tract by preventing cholesterol regeneration by subduing microbiota, inhibiting precancerous growth by promoting calcium influx and stimulating nerve endings to transmit information and to release of gut hormones that are involved in regulating a variety of functions including appetite and satiety.
On Food And Cooking
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Author : Harold McGee
language : en
Publisher: Simon and Schuster
Release Date : 2007-03-20
On Food And Cooking written by Harold McGee and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-20 with Cooking categories.
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Los Angeles Magazine
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Author :
language : en
Publisher:
Release Date : 2003-11
Los Angeles Magazine written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-11 with categories.
Los Angeles magazine is a regional magazine of national stature. Our combination of award-winning feature writing, investigative reporting, service journalism, and design covers the people, lifestyle, culture, entertainment, fashion, art and architecture, and news that define Southern California. Started in the spring of 1961, Los Angeles magazine has been addressing the needs and interests of our region for 48 years. The magazine continues to be the definitive resource for an affluent population that is intensely interested in a lifestyle that is uniquely Southern Californian.
Cuisine And Culture
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Author : Linda Civitello
language : en
Publisher: John Wiley & Sons
Release Date : 2011-03-29
Cuisine And Culture written by Linda Civitello and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-29 with Cooking categories.
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Ask A Manager
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Author : Alison Green
language : en
Publisher: Hachette UK
Release Date : 2018-05-01
Ask A Manager written by Alison Green and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-01 with Business & Economics categories.
'I'm a HUGE fan of Alison Green's "Ask a Manager" column. This book is even better' Robert Sutton, author of The No Asshole Rule and The Asshole Survival Guide 'Ask A Manager is the book I wish I'd had in my desk drawer when I was starting out (or even, let's be honest, fifteen years in)' - Sarah Knight, New York Times bestselling author of The Life-Changing Magic of Not Giving a F*ck A witty, practical guide to navigating 200 difficult professional conversations Ten years as a workplace advice columnist has taught Alison Green that people avoid awkward conversations in the office because they don't know what to say. Thankfully, Alison does. In this incredibly helpful book, she takes on the tough discussions you may need to have during your career. You'll learn what to say when: · colleagues push their work on you - then take credit for it · you accidentally trash-talk someone in an email and hit 'reply all' · you're being micromanaged - or not being managed at all · your boss seems unhappy with your work · you got too drunk at the Christmas party With sharp, sage advice and candid letters from real-life readers, Ask a Manager will help you successfully navigate the stormy seas of office life.
The Great Influenza
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Author : John M. Barry
language : en
Publisher: Penguin
Release Date : 2005-10-04
The Great Influenza written by John M. Barry and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-10-04 with History categories.
#1 New York Times bestseller “Barry will teach you almost everything you need to know about one of the deadliest outbreaks in human history.”—Bill Gates "Monumental... an authoritative and disturbing morality tale."—Chicago Tribune The strongest weapon against pandemic is the truth. Read why in the definitive account of the 1918 Flu Epidemic. Magisterial in its breadth of perspective and depth of research, The Great Influenza provides us with a precise and sobering model as we confront the epidemics looming on our own horizon. As Barry concludes, "The final lesson of 1918, a simple one yet one most difficult to execute, is that...those in authority must retain the public's trust. The way to do that is to distort nothing, to put the best face on nothing, to try to manipulate no one. Lincoln said that first, and best. A leader must make whatever horror exists concrete. Only then will people be able to break it apart." At the height of World War I, history’s most lethal influenza virus erupted in an army camp in Kansas, moved east with American troops, then exploded, killing as many as 100 million people worldwide. It killed more people in twenty-four months than AIDS killed in twenty-four years, more in a year than the Black Death killed in a century. But this was not the Middle Ages, and 1918 marked the first collision of science and epidemic disease.
Eat Pretty
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Author : Jolene Hart
language : en
Publisher: Chronicle Books
Release Date : 2014-02-25
Eat Pretty written by Jolene Hart and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-25 with Health & Fitness categories.
Nutrition is the fastest-rising beauty trend around the world. Eat Pretty simplifies the latest science and presents a userfriendly program for gorgeous looks, at any age, that last a lifetime. Buzzwords like antioxidants, biotin, and omega-3s are explained alongside more than 85 everyday foods, each paired with their specific beauty-boosting benefit: walnuts for supple skin, radishes for strong nails. But healthful ingredients are just one aspect of beauty nutrition. Eat Pretty offers a full lifestyle makeover, exploring stress management, hormonal balance, and mindful living. Charts and lists, plus nearly 20 recipes, make for a delicious and infinitely useful ebook—in the kitchen, at the grocer, and on the go.
Herb
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Author : Mark Diacono
language : en
Publisher: Hardie Grant Publishing
Release Date : 2021-04-15
Herb written by Mark Diacono and has been published by Hardie Grant Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-15 with Cooking categories.
Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen." — Nigella Lawson "At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years." — Nik Sharma Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb also opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive – whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.